Farm Chef recipe: Hot milk cake

Hot milk cake

This month, Farm Chef Mary-Ann Beaty wanted to share some recipes that use a lot of milk, in support of the British Dairy industry.

Mary-Ann’s favourite recipe of the month is this hot milk cake, an American recipe she found and adapted.



Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 10




  • 4 eggs
  • 255g granulated sugar
  • 2tsp vanilla extract
  • 255g self-raising flour
  • 2tsp (level) baking powder
  • 230ml milk
  • 30g butter




  1. Preheat the oven to 180C/160C fan/gas 4
  2. Beat the eggs and sugar with an electric whisk until pale and creamy.
  3. Add the vanilla extract.
  4. Gently heat the milk and butter either in a pan or microwave, until the butter melts.
  5. Beat into the egg mixture.
  6. Sift in the flour and baking powder and beat until smooth. (I tried it with a spoon but found short bursts of the whisk was better.)
  7. Pour into two 23cm greased and lined round cake tins.
  8. Cook for 25 minutes or until a skewer comes out clean.
  9. Remove from the oven, allow to cool slightly then turn out on to a cooling rack. Fill and enjoy.


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